An appetizer such as eggplant stuffed with vegetables for the winter will be a great addition to the winter table, especially during fasting.
It is used as an independent dish, or as an addition to meat, fish dishes or side dishes.
Eggplant stuffed with vegetables for the winter - the basic principles of preparation
Cooking begins with the preparation of eggplant. They are washed under the tap and the stalks are cut off. Then brine is prepared: 30 g of sodium chloride is dissolved in a liter of water. Put on fire and bring to a boil. Eggplants are lowered into a boiling solution and blanched for three minutes. Then the eggplants are removed, completely cooled and placed on top of the oppression, so that the liquid is completely glass.
Vegetables for filling are peeled, washed and chopped on a coarse grater, or chopped with a thin straw. Chop the garlic and grind it with salt. Rinse the greens and finely chop. All spread in a deep container and mix.
The composition of the filling can include a variety of vegetables, spices, herbs and even walnuts. It can be spicy or spicy.
Eggplant is cut along, while not completely cutting. Inside each lay a vegetable filling and tightly press the halves. For convenience, they are tied with thread and placed in sterile jars. Stuffed eggplant is poured with marinade and sent for 20 minutes to be sterilized. Then the cans are sealed with tin lids.
Recipe 1. Eggplant stuffed with vegetables for the winter with carrots
Ingredients
a kilogram of eggplant;
60 g of salt;
100 g of bell pepper;
300 ml of 9% table vinegar;
100 g carrots;
five branches of dill and parsley;
hot pepper pod;
garlic - 100 g.
Cooking method
1. Clean and wash all vegetables. Trim the eggplant stalks. For peppers, remove the tails and scrub the seeds.
2. Dissolve a tablespoon of salt in a liter of filtered water. Put the resulting solution on fire. Dip eggplant in boiling liquid and blanch for three minutes. Then take them out, cool and place under oppression, leave until all the liquid has drained.
3. Pound the peeled garlic with salt. Rinse the greens and chop finely. Chop the carrots with a thin straw or rub coarsely. Bulgarian and hot pepper cut into thin short strips. Combine everything in a deep bowl and mix.
4. Cut each eggplant lengthwise without cutting it to the end. Put the vegetable filling inside and squeeze the halves tightly. Rewind for reliability.
5. Tightly stuff the stuffed eggplants in sterile dry jars and pour vinegar over them. Cover with boiled lids and place the jars in a wide pan. Pour in hot water and sterilize for half an hour with a slight boil. Then roll it up. Leave for a day, wrapped in a blanket.
Recipe 2. Eggplant stuffed with vegetables for the winter with cabbage
Ingredients
eggplant - one and a half kilograms;
chili pepper pod;
carrots - 100 g;
two pods of bell pepper;
cabbage - half a kilogram;
garlic - three cloves;
70 g of salt per half liter of purified water.
Cooking method
1. For stuffing, take the same small eggplant. Wash them, cut the stalks and pierce in several places with a fork or a toothpick. Put in a pan, fill with cold water, and put on moderate heat. Blanch from the moment of boiling for five minutes. Remove the boiled eggplant and cool completely.
2. Chop the cabbage finely. Peel, wash and chop the carrots on a medium grater. Cut the stalk of the bell pepper and clean the seeds. Chop the vegetable with a thin straw. Peel and squeeze the garlic through a garlic squeezer. Combine all the vegetables in a deep bowl, lightly salt, mix and leave for a while.
3. Measure out one and a half liters of water, dissolve salt in it and put on fire. Boil and cool completely.
4. Cut the eggplant in half, squeeze slightly and stuff the vegetable stuffing with cabbage. Rewind and place in a pan. Fill with brine and set on top oppression. Leave it warm for three days. Then keep in the refrigerator.
Recipe 3. Eggplant stuffed with vegetables for the winter
Ingredients
five kilograms of small young eggplant;
Filling
two large carrots;
a small bunch of basil;
two large bell peppers;
two large stalks of celery;
ten cloves of garlic;
half a bunch of parsley;
a large bunch of cilantro;
bunch of dill.
Marinade
two liters of purified water;
liter of 5% vinegar;
table salt - 100 g;
sugar - 100 g.
Spices (on the can)
five peas of allspice;
on the tip of a knife, ground cinnamon;
two buds of cloves;
dry coriander grains - 3 g;
two bay leaves.
Cooking method
1. My eggplant and cut along, not cutting to the end. Carefully remove the pulp from both halves, trying to do this so that the vegetable externally retains its integrity.
2. Dip eggplant in boiling salted water and blanch for five minutes. We transfer soft vegetables with a slotted spoon to a colander. We install oppression from above, and leave until the eggplants give away all the moisture.
3. Peel and chop the carrots and other roots on a coarse grater. We release the bell pepper from the stalk and seeds. Shred the vegetable with a thin short straw. Chives are finely chopped. Part of the pulp that we pulled from the eggplant is finely chopped. Rinse and chop the greens. We combine all the vegetables in a deep container and mix.
4. We fill each eggplant with a vegetable mixture, tightly connect the halves and dress it with a thread. Tightly stuff the stuffed eggplants in clean, dry liter jars.
5. Boil water in a saucepan, dissolve salt and sugar in it. Put spices and boil for a couple of minutes. Pour half a glass of vinegar into each jar and pour boiling marinade right down the throat. Immediately roll up, turn over and completely cool, wrapping it in a warm cloth.
Recipe 4. Eggplant stuffed with vegetables for the winter with onions and garlic
Ingredients
five kilograms of eggplant;
a bunch of parsley;
a kilogram of carrots;
150 g of table salt;
250 g of parsley root;
half a liter of sunflower oil;
200 g of onions;
20 cloves of garlic.
Cooking method
1. Wash the eggplants under the tap, cut the stalk and make a deep longitudinal incision, but do not cut to the end.
2. Dissolve salt in water at a rate of 30 g per liter. Put on fire. In a boiling salted solution, dip the eggplant and cook on low heat for about forty minutes. Then take out the vegetables with a slotted spoon and place under oppression. Leave the eggplants in this position until they have completely cooled and give off excess fluid.
3. Peel the garlic and chop finely. Rinse and chop greens. Cut the carrots into thin strips. Peel the onion and chop in half rings.
4. Pour a quarter of vegetable oil into the cauldron and heat it. Sauté the onion until light brown. Separately, pass the carrots with herbs in the same amount of oil. Then combine the fried vegetables, salt and mix.
5. Stuff each eggplant with fried vegetables. Put them in a convenient round bowl, pouring each layer with chopped garlic and salt. Heat the remaining oil until light smoke appears and fill it with stuffed eggplants. Install oppression from above. Store in a cool place.
Recipe 5. Eggplant stuffed with vegetables for the winter in Egyptian
Ingredients
ten small eggplants;
cumin - 3 g;
pod of red bell pepper;
curry powder and coriander - 25 g each;
chili pepper pod;
vinegar 6% - 30 ml;
ground hot pepper - 3 g;
lemon juice - 100 ml;
garlic - seven cloves;
parsley - a large bunch;
a glass of olive oil.
Cooking method
1. Wash and dry the eggplants. Grease each with olive oil and put on a baking sheet, previously covering it with foil. Place in an oven preheated to 200 ° C. Bake until they are soft enough. Then remove the pan and cool the vegetables. Carefully tear off the stalks. Sprinkle with salt and leave for an hour.
2. Cut sweet and hot pepper in half. Remove the stalks and scrub the seeds. Crumble finely. Peel the garlic and crush in a mortar with salt. Rinse a bunch of greens and chop finely.
3. Combine all the vegetables in a bowl. Season them with coriander, cumin, ground red pepper, salt and curry powder. Pour in 50 ml of olive oil, vinegar and lemon juice. Shuffle.
4. Cut the eggplants to the bottom. Lightly salt the cut and put in the filling. Stuff the stuffed vegetables tightly in a sterile jar and cover with olive oil. Keep in the refrigerator. They will be ready in five days.
Recipe 6. Spicy eggplant stuffed with vegetables for the winter with walnuts
Ingredients
a kilogram of small eggplant;
salt;
red hot pepper - half a kilogram;
olive oil - a liter;
walnuts - 500 g;
garlic - head.
Cooking method
1. Wash the eggplant, trim the tails. Each cut along, not cutting to the end. Put the eggplant in a pot of boiling water and boil until half cooked. Take out, each generously salt out the inside and out. Put in a saucepan and set on top oppression.
2. Release hot pepper from the stalk and seeds. Pass through a meat grinder. Large chopped walnuts. Crush the garlic through a garlic squeezer. Combine everything and mix.
3. Stuff the eggplants with the mixture and place them tightly in sterile jars. Turn over and drain excess fluid. Pour eggplant with hot olive oil. Seal with nylon covers, cool and store in the refrigerator or basement.
Eggplant stuffed with vegetables for the winter - tips and tricks
If you prepare eggplants for long-term storage, after fermentation, put them in sterile jars and sterilize for an hour. Then tightly roll and cool.
Fans of spicy foods can add celery greens and hot pepper to the filling.
Store the appetizer in a ceramic or glass bowl in the refrigerator.
For stuffing, take small young eggplants.
